Related topics: brain

Researchers develop high-level gas detection system

A new gas detector, developed by researchers at UBC's Okanagan campus, enables highly accurate odour analysis for so many different applications it has been nicknamed the 'artificial nose.'

Oriental honey buzzards might stop to smell the pollen

Oriental honey buzzards, birds of prey, likely use a combination of their senses of smell and sight to identify nutritious pollen dough balls found in Taiwanese beehives, according to a study published July 15, 2015 in the ...

Making sense of our evolution

The science about our our special senses - vision, smell, hearing and taste - offers fascinating and unique perspectives on our evolution.

New dinosaur's keen nose made it a formidable predator, study finds

A researcher from the University of Pennsylvania has identified a species of dinosaur closely related to Velociraptor, the group of creatures made infamous by the movie "Jurassic Park." The newly named species likely possessed ...

Odor code for food is based on a few volatile substances

(Phys.org) —The actual flavor of a food is experienced through our sense of smell rather than with our tongue. However, of the large number of volatile compounds in foods, only about 230 are involved in the scent, as reported ...

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Olfaction

Olfaction (also known as olfactics or smell) refers to the sense of smell. This sense is mediated by specialized sensory cells of the nasal cavity of vertebrates, and, by analogy, sensory cells of the antennae of invertebrates. For air-breathing animals, the olfactory system detects volatile or, in the case of the accessory olfactory system, fluid-phase chemicals. For water-dwelling organisms, e.g., fish or crustaceans, the chemicals are present in the surrounding aqueous medium. Olfaction, along with taste, is a form of chemoreception. The chemicals themselves which activate the olfactory system, generally at very low concentrations, are called odors.

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